Instructions: In a 2-quart heavy saucepan combine maple syrup, sugar, salt and cream and cook mixture over moderately-low heat, stirring and washing down any sugar until all is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220 degrees.

Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream. Accompaniment; vanilla ice-cream and whipped cream.

This recipe yields 1 cup.

Yield: 1 cup

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